These oven baked cinnamon imperial blondie bars are the kind of easy dessert that feels a little nostalgic and a little surprising all at once. Whole cinnamon imperials bake right into a simple blondie-style batter, giving the bars a buttery, chewy texture with little bursts of warm cinnamon candy flavor throughout. This is a fun pantry-style treat for bake sales, holiday trays, or a family dessert night when you want something homemade without a long ingredient list.
Serve these bars slightly warm or fully cooled with a cold glass of milk or a cup of coffee. For a dessert platter, I like to cut them into small squares and pair them with vanilla ice cream, whipped cream, or a scoop of cinnamon ice cream if you want to lean into that cozy spice flavor. Fresh apple slices on the side also make a nice contrast to the sweetness.
Oven Baked 5-Ingredient Cinnamon Imperial Blondie Bars
Servings: 16 bars
Ingredients
1 box yellow cake mix, about 15.25 ounces
2 large eggs
1/2 cup unsalted butter, melted
1 cup whole unwrapped red cinnamon imperial candies
1 teaspoon vanilla extract
Directions
1. Preheat your oven to 350°F. Lightly grease a clear glass 9x13 baking dish or line it with parchment for easier lifting and slicing later.
2. In a large mixing bowl, stir together the yellow cake mix, eggs, melted butter, and vanilla extract until a very thick batter forms. Fold in the cinnamon imperial candies so they are evenly distributed.
3. Press the batter evenly into the prepared baking dish. If a few candies peek through on top, that is just fine and makes the bars look pretty once baked.
4. Bake for 22 to 28 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the blondie portion should come out with moist crumbs, not wet batter.
5. Let the bars cool completely in the dish before slicing into squares. For the neatest cuts, use a sharp knife and wipe it clean between slices.
6. Serve the bars as they are, or warm individual squares for a few seconds and top with a small scoop of vanilla ice cream if you want an extra-special dessert.
Variations & Tips
For a softer cinnamon flavor: If your family likes cinnamon but not too much heat, use 3/4 cup of cinnamon imperials instead of a full cup. You will still get those pretty red candy pockets without quite as much bold spice.
For extra richness: Add a pinch of salt if you have it on hand, even though this is a 5-ingredient recipe. That tiny touch helps balance the sweetness and makes the buttery blondie base taste fuller.
For easier slicing: These bars cut best once fully cooled. If you are taking them to a gathering, make them a few hours ahead or even the night before so they have time to set up nicely.
For picky eaters: Chop a few of the candies and sprinkle them only over half the pan before baking. That way, one side will have a lighter candy concentration while the other side keeps the full cinnamon candy look and flavor.
Watch the bake time: Glass pans can brown the edges differently than metal pans, so start checking a little early. You want chewy bars, not dry ones, and they will continue to firm up as they cool.